2017 Menu #32

2017.Sep.21 Thursday · 0 comments

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September 13-17 – 2017 – 13-17 de Septembre

 

Queenfish Ceviche with Passionfruitqueenfish cured in emulsification of lemon and lime juices, olive oil, ginger, passionfruit, yellow chili, salt; red onion, radish sprouts, salted cucumber, cilantro, limo chilies.

Ceviche de Palometa con Maracuyá – palometa curado en emulsificación de jugos de limón y lima, aceite de oliva, jengibre, maracuyá, ají amarillo, sal; cebolla morada, brotes de rabanito, pepino salado, cilantro, ají limo.

Philippe Caraguel Extra Brut Rose, Tupungato

 

“Incan Soup” – red and white quinua, red and yellow bell peppers, zucchini, rocoto chilies, in a vegetable broth with a touch of cream, gouda cheese; mint, basil, and cilantro pesto.

“Sopa Incaica” – quinuas rojas y blancas, pimentones rojos y amarillos, zucchini, rocotos, en caldo de verduras con una toca de crema de leche, queso gouda; pesto de menta, albahaca, y cilantro.

Clara Benegas Chardonnay 2015, Luján de Cuyo

 

Hand-Rolled Strozzapreti with Aspargus and Goat’s Milk Fetahomemade strozzapreti with a saute of asparagus, shallots, lemon zest, green onion, peanuts, and feta cheese, in homemade Chinese hot oil.

Strozzapreti Casera con Esparragós y Queso Feta de Cabra – strozzapreti casera con un saltado de esparragós, echalotes, ralladura de limón, verdeos, maní, y queso feta, en aceite picante chino casero.

Santa Julia Syrah Rosé 2016, Maipú

 

Herb-Braised Pork Shoulder with Lentils – pork shoulder braised for 5 hours in dark beer, garlic, panka chili, parsley, rosemary, thyme, oregano, chives, bay leaf, mustard, salt, pepper; salsa verde of the same herbs with garlic, green olives, capers; lentils cooked with bacon, onion, celery, limo chili, tomato, balsamic vinegar; roasted bok choy and cherry tomatoes.

Huatía de Bondiola con Lentejas – bondiola braseada durante 5 horas en cerveza negra, ajo, aji panka, perejíl, romero, tomillo, orégano, ciboulette, laurel, mostaza, sal, pimienta; salsa verde de las mismas hierbas con ajo, aceitunas verdes, alcaparras; lentejas cocido con panceta, cebolla, apio, aji limo, tomate, vinagre balsamico; bok choy y cherys asados.

Punto Final Cabernet Franc Reserva 2014, Luján de Cuyo

 

Pear & White Chocolate Cheesecake – cookie crust; white chocolate, pear, and homemade cream cheese filling; blueberries in port and Chinese five spice; grated white chocolate.

Cheesecake de Pera y Chocolate Blanco – masa de galletitas; relleno de queso crema casero, chocolate blanco, y pera; arandanos en oporto y cinco especias chinos; chocolate blanco rallado.

Amalaya Dulce de Corte Blanco (Torrontés-Riesling) 2016, Valle de Cachalquí

 

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Bite Marks #47

2017.Sep.19 Tuesday
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Rincón Hispano, Alvarez Jonte 2597, Villa General Mitre – Spotted this place while headed to try a nearby Peruvian restaurant. The latter turned out to be closed that particular day, as were the two other spots I had earmarked in the ‘hood. So I went back here. Old school. Really old school. Plenty of colorful […]

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Creative Roots & The Diary

2017.Sep.17 Sunday
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As I’ve started to put more thought into lunches for the Roving Ravenous Horde, I thought it would be interesting to add in an element of something else cultural to each lunch, as an optional extra. Lunch and a museum, lunch and a gallery, lunch and a park, lunch and…? A quint of us (all four […]

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Potatoes in Middle Earth

2017.Sep.13 Wednesday
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For purposes of this post, I’m referring to Ecuador when I titled this post with Middle Earth in it. But it interestingly led to a whole slew of websites on the subject of spuds in the world of JRR Tolkein. Given that he based the setting on ancient Europe, particularly starting off around ancient England, among […]

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2017 Menu #31

2017.Sep.12 Tuesday
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September 6-9 – 2017 – 6-9 de Septiembre   Seasonal Vegetables “a la Tahitienne” – Tian of fresh seasonal vegetables – broad beans, avocado, charred bell pepper (and then peeled), mushrooms, and scallions, tossed in a coconut cream, lime juice, and roasted garlic dressing; herb roasted tomato slices; pink peppercorn oil. Verduras de la Estación […]

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A Little Bit of This… A Little Bit of That

2017.Sep.11 Monday
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Too much eating out recently, going to be spending more time in the kitchen. That doesn’t mean reviews are stopping, just fewer. And, I’m going to share a few more recipes with you, particularly step by step classic dishes.   This is Cau Cau de Pollo, a chicken version of a dish that dates back centuries […]

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La Isla Bella

2017.Sep.10 Sunday
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I just couldn’t decide what and where to plan for the Roving Ravenous Horde’s fourth outing. Thanks to my friend David up in Boston (of dumpling diving adventure fame) who suggested that we try out something Caribbean. With Hurricanes Irma & Jose in the offing, maybe it was just subliminal messaging that had it on his […]

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The Locro Line-Up: Choclo Desgranado

2017.Sep.07 Thursday
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Continuing my little investigations into various locro recipes, this time, a corn based locro from north central Argentina. Okay, what do we have here. A bowl of grated corn (choclo desgranado) from six ears; a kilo of stewing beef; half a squash (roughly 1/4 kilo); 1 large onion; 2 carrots; 2 sweet potatoes; 2 globe zucchini; 1 […]

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Bite Marks #46

2017.Sep.06 Wednesday
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Let’s start off with our local craft beer spot craze…. Pibä, Av. Cerviño 3833, Palermo – A new outlet of a spot that’s existed in another part of Palermo for a bit now, this is a teeny little spot, with half a dozen seats inside, and fewer than a dozen out. Their raison d’etre is a […]

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